Hot Buttered Rum Cupcakes

     It snowed recently. We got a whole 4 inches! Of course, in North Carolina that's what happens when a blizzard rolls through. That, and closure of pretty much every school, business, and backroad for a few days. We couldn't even leave our parking lot for 3 days after 4 inches of  snow.


       I spent some of that snow day time whipping up a a batch of these Hot Buttered Rum Cupcakes. The recipe came from the "Prohibition Bakery" cookbook I got for Christmas from my brother. The book is full of mixed drink recipes converted into lovely, scrumptious, boozy cupcakes. It was brutally cold those snowy days and when reading through the recipes, this one stood out as warm and cozy. If you've ever had a Hot Buttered Rum drink on a cold, winter evening...well, you know that these appeared to be the perfect baking plan for a snowy winter day.



      My official review of these cupcakes would fall somewhere in between perfect-warm-from-the-oven and TOO-sweet-to-just-grab-and-eat. Hot Buttered Rum as a warm drink is generally sweet, but the combination of sweet vanilla cupcake, caramel filling, and sweet rum flavored frosting was a bit of a sucrose overload. The cupcakes were perfectly fluffy, the frosting beautifully smooth, and the caramel was delicious. I made these as full sized cupcakes because I only had regular cupcake liners, but maybe there was a reason they  made these (and every recipe in the book) in miniature! I'll have to test out another recipe and let you know..

     The directions were multitudinous. As I was typing this post I had a deja-vu moment back to when I was baking the cupcakes and felt overwhelmed by the directions. They took quite a while from start to finish! I think there could be a simpler way to make these, but I haven't experimented with that yet. Additionally, you WILL use ALL of your pots, pans, and measuring utensils (and probably your stash of butter in the fridge too) making these. All of them. Ask my husband. I did so many dishes during those snow days, that it's put me off from baking since (well, not true, but it did put me off baking for a day or two).

I believe that this picture substantiates that I overcooked my caramel just a bit. But it was amazing to eat when warmed up!

Hot Buttered Rum Cupcakes
taken From "Prohibition Bakery" page 101
by Leslie Feinberg and Brooke Siem

Ingredients:

Filling 
1 cup sugar
4 tablespoons (2 oz) butter
1/2 cup heavy cream
1 pinch salt
1/4 cup dark rum
                                                                                   Frosting
Cake                                                                          1 pound powdered sugar
1 egg                                                                          1 stick butter
1/3 cup sour cream                                                    1/3 cup dark rum
1 and 1/3 cups all purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup water
1 stick unsalted butter

Preparation: 

Filling  (My input- up to a day ahead of making the cupcakes, prepare the filling using the following instructions)
1. In a saucepan, heat sugar and butter over medium heat until butter is melted and the mixture appears smooth (not grainy). After a few minutes, the mixture will bubble and turn a nice golden color.
2. While the sugar and butter mixture is melting, warm cream over low heat, taking care not to boil it.
3. When the sugar is fully dissolved in the sugar/butter mixture, slowly stream in the warm cream, stirring constantly.
4. Add a pinch of salt and stir thoroughly
5. Once everything is fully mixed, slowly pour in the rum, stirring constantly until the mixture is smooth and even in color.
6. The caramel will appear thin when hot but will thicken significantly when cooled.
7. Transfer the caramel to a squeeze bottle and let it cool before filling cupcakes.

Frosting (My input- make the brown butter for the frosting (steps 1-5) up to a day ahead of time, but at least 2-3 hours ahead of time, to allow the butter to set again before mixing frosting) 
1. Heat butter in saucepan over low heat until it is fully melted.
2. Turn the heat up to medium high, keeping a close eye on the butter. Stir constantly, taking care to scrape the bottom of the pan.
3. Remove the pan from the heat once the butter begins to take on an amber color and smell faintly nutty, and little flecks of browned butter are visible. Keep a close watch over your butter at this point. The difference between browned butter and burnt butter is a matter of seconds.
4. Transfer butter to a heat proof container, taking care to scrape every last fleck of browned goodness out of the pan.
5. Cool in the refrigerator.
6. Allow browned butter to soften again, then combine with confectioners sugar in a standing mixer on low speed.
7. Slowly add dark rum and beat until fluffy.
8. Transfer the frosting to a piping bag.

Cupcakes
1. Preheat the oven to 325 degrees. Line mini cupcake tins with paper liners.
2. In the bowl of an electric mixer, beat egg and sour cream. Set aside. (I just left mine in the stand until step 5) 
3. In another bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and salt. Set aside.
4. Combine water and butter in a saucepan and heat until the butter melts.
5. Remove from heat. With the mixer on low speed, slowly pour the hot water/butter mixture into the mixing bowl containing the egg/sour cream mixture. Beat until incorporated.
6. Slowly add the dry ingredients to the wet ingredients and beat until incorporated.
7. Fill cupcake tins 2/3 full.
8. Bake for 10 minutes. Let cupcakes cook completely on a wire rack before filling or frosting.

Assembly
1. When the cupcakes are cool, core the cupcakes with a narrow bladed knife.
2. Fill each cupcake with the rummy caramel, taking care not to let it overflow.
3. Frost to your liking. (I piped using a large round tip)
4. Garnish with a sprinkle of brown sugar, if desired (I did not!)